Pan-Fried Dill Tomatoes

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 115
Caloriesfromfat 20 %
Fat 2.5 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.9 g
Carbohydrate 18.6 g
Fiber 2.5 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 282 mg
Calcium 0.0 mg


1 cup peeled, diced cucumber (about 1 medium)
1 tablespoon cider vinegar
3/4 cup fine, dry breadcrumbs
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh dillweed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 tablespoons water
2 egg whites, lightly beaten
10 (1/2-inch-thick) slices tomato (about 3 medium tomatoes)
Olive oil-flavored vegetable cooking spray


Combine cucumber and vinegar; set aside. Combine breadcrumbs and next 4 ingredients. Combine water and egg whites, stirring well with a wire whisk. Dredge tomato slices in breadcrumb mixture, and dip in egg white mixture. Dredge in breadcrumb mixture again.

Heavily coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add tomato; cook 1 minute on each side or until golden. Serve warm with cucumber mixture.

Cooking Light The Lazy Gourmet,

Oxmoor House

January 1997
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